Abt-solutely Delicious: Spinach Artichoke Dip

Comfort food season has arrived. When it’s cold and blustery outside, all we really want to do is hang out inside with something warm and hearty to take our mind off of the steady march of winter. One of our favorite kitchen tools for getting this done is the cast iron skillet, a versatile and durable dish that safely goes right from the cooktop to inside the oven. It even makes an excellent serving tray, retaining heat long after cooking, to make sure your foods stay warm and gooey—ideal traits in a winter comfort food. This Spinach and Artichoke Dip with Pull-Apart Bread is the perfect cast iron skillet recipe, it’s hard to mess up, super tasty, and makes a fantastic appetizer for a casual get-together with your BFFs or even Thanksgiving dinner. So tie on your apron and get ready to enjoy!

To start, spray a 12″ cast iron skillet with cooking spray. Take a small bowl (about 5″ in diameter”, place it upside-down in the center of skillet, and spray the bottom and sides of it with cooking spray as well. Take the frozen bread rolls and arrange them in the space around the small bowl.

2

Brush the rolls with melted butter, then cover them with plastic wrap and let them rise until they are about doubled in size. While the rolls are rising, preheat the oven to 350° F and then get to work on creating the dip mixture. Start by dicing your artichoke hearts.

3

In a separate large skillet (this one doesn’t need to be cast iron), combine the spinach, sour cream, mayo, cheeses, and artichokes.

4

Cook until the cheeses melt and the mixture is well-combined (about 3-5 minutes).

5

Remove the bowl from the center of the ring of the rolls and pour the spinach and artichoke mixture into the empty space. Sprinkle with red pepper flakes and additional Parmesan cheese.

6

Bake on center rack for 20-25 minutes or until the rolls are the and the dip is bubbly. Serve your dip in the skillet (be careful!) to keep both the rolls and the dip nice and warm, and let your guests dig in and enjoy!

Ingredients

1bag frozen bread rolls

3tbspmelted, unsalted butter

8ozfrozen spinach, thawed drained and chopped

14ozjar artichoke hearts, drained and chopped

½cupsour cream

¼cupmayonnaise

8ozcream cheese, room temperature

1cupmozzarella cheese, shredded

¼cupparmesan cheese, grated

pinch of red pepper chili flakes

Directions

1

To start, spray a 12″ cast iron skillet with cooking spray. Take a small bowl (about 5″ in diameter”, place it upside-down in the center of skillet, and spray the bottom and sides of it with cooking spray as well. Take the frozen bread rolls and arrange them in the space around the small bowl.

2

Brush the rolls with melted butter, then cover them with plastic wrap and let them rise until they are about doubled in size. While the rolls are rising, preheat the oven to 350° F and then get to work on creating the dip mixture. Start by dicing your artichoke hearts.

3

In a separate large skillet (this one doesn’t need to be cast iron), combine the spinach, sour cream, mayo, cheeses, and artichokes.

4

Cook until the cheeses melt and the mixture is well-combined (about 3-5 minutes).

5

Remove the bowl from the center of the ring of the rolls and pour the spinach and artichoke mixture into the empty space. Sprinkle with red pepper flakes and additional Parmesan cheese.

6

Bake on center rack for 20-25 minutes or until the rolls are the and the dip is bubbly. Serve your dip in the skillet (be careful!) to keep both the rolls and the dip nice and warm, and let your guests dig in and enjoy!